Last night we went to the Chef’s Table for a wonderful meal, prepared table-side, by Chef Tim, our executive chef for Franke Tobey Jones. We had roast sweet potato soup, turkey scaloppini, wild rice pilaf, roasted squash, and chocolate pecan pie. The chef hosts these dinners three times a month for a small group (10-12 people). You have to sign up early to get a place at the table. I’m so grateful that this is one of the perks we get for living here.
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